Diuers Sallet
Source [A new
booke of Cookerie, J. Murrell]: Diuers Sallets boyled. Parboyle Spinage,
and chop it fine, with the edges of two hard Trenchers vpon a boord, or the
backe of two chopping Kniues: then set them on a Chafingdish of coales with
Butter and Uinegar. Season it with Sinamon, Ginger, Sugar, and a few parboyld
Currins. Then cut hard Egges into quarters to garnish it withall, and serue it
vpon sippets. So may you serue Burrage, Buglosse, Endiffe, Suckory, Coleflowers,
Sorrel, Marigold leaues, water Cresses, Leekes boyled, Onions, Sparragus,
Rocket, Alexanders. Parboyle them, and season them all alike: whether it be with
Oyle and Uinegar, or Butter and Uinegar, Sinamon, Ginger, Sugar, and Butter:
Egges are necessary, or at least very good for all boyld Sallets.
Ingredients:
- 1 head cauliflower
(or 1 lb. spinach)
- 1/4 tsp. cinnamon
- 1/4 tsp. ginger
- 1 tsp. sugar
- 3 Tbsp. butter
- Dash basalmic vinegar
- 1/8 cup currants
- 1 egg, hard boiled
Method:
- Cut up cauliflower and parboil until just tender, adding currants halfway
through.
- Drain and set aside.
- Melt butter in a large saucepan.
- Mix in
cauliflower and add sugar, spices and vinegar.
- Cut the egg into quarters and use
as a garnish.
- Serve hot.
